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Scans Centrallaboratorium a a L M Ö /Sweden

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Scans Centrallaboratorium a a L M Ö /Sweden Scans Centrallaboratorium a A L M Ö /Sweden The decomposition ol starch, in sausage product; In many countries the limitation of cheap additives to sausage products is subject to legislation. Some such ingredients, for instance rinds and potato flour, are necessary or at least desirable as binders in certain sausage products. From a technical point of view the addition of connective tissue (tendons), skin milk powder or soy meal seems questionable, unless there is an intention to bind excessi­ ve quantities of fat* The prerequisites to a legislation should be reliable analytical methods and the possibility of controlling that the laws are obeyed. In this paper the problem of analyzing the content of added products rich in starch, preferably potato flour, but also milling products of wheat, rye and barley, will be recorded. Experimental The content of starch was determined according to the well-known method ox Grossxeld l) (slightlyJiodified.). This method gives reproducible result if prolonged treatment with the alcoholic KOH is avoided - 45 min. by gentle boiling was applied - and the polarimeter-readings are made immediately or at least not more than 30 min. after dissolving the starch^in rid. xhe correctness of the method was ascertained by analyzing p*tat# flours with known contends ox starch, determined indirectly. Besides, the results of this method were compared with those obtained by gravimetric determination ox the separated starch axter due allowance for the water, ash, and protein content of the crude starch. Tnis gene­ rally contained 10 % moisture, 25-50 % ash, |-5 % protein. The results agreed very well, as is to be seen from Table 1. Table 1 Comparison of polarimetric and gravimetric methods ox analysis of starch con bent , ' " " | Content of starch, % j to Product examined h Polarimetrie Gravimetric 1 method method 0.12 0.18 Beef 1 0.6 Veal, from newly born calves 0.6 0.6 0.7 Horse meat, frozen 0.4 » H y I! 0.4 Bologna sausage (Falukorv) . 2.6 2.5 tl n ( n ) 2*1 2.2 1! 1. ( II ) 0.6 0.7 9 Q it *' , wide (Kokt Medwurst) 2 »4 ¡1 " , 2nd quality (Bräckkorv) 3.3 3.1 2.0 3.0 ! Fresh n t finely chopped (Ra fläskkorv) 56.4 ! Irihite pepper 56.5 From preliminary investigations it became evident, that the soarc.. was decomposed in sausages, which had been pasteurized or otherwise treated by heat,, so that one starch had been converted into a paste. Likewise the starch was decomposed in sa.usages containing starch products such os cooked potatoes an coo,mx. pe^ 2. n^ . e<// in !inich,tne starch had turned gelatinous prior to the addition to the ?r Cnopped ®eat. 0n the other hand, native starch is not attacked. This was ohniiLdem°SStratna 10 *he CGSe of starch in fresh sausage composed of finely + /g p£ porcj veal, oeei, and potato flour. Here the starch remained intact until the sausage became decayed. a0L o L d h?^ie°°-lp°Si^i0+ f -?e Starch to be ^Pl-ined? When added to fresh meat in in meat T h ^ p r T / i ' 8 lu 13 £ikely to be attacked by the * amylase present *• h a ? £he enzyiaG 13 accelerated by salt. In simmer sausages acid i T h S t S 8 acbl1on, 0i microorganisms must be regarded, too. When native starch of the^stairh aV agredients in the sausage, however, gelatinization b~ inactivation ox tne meat enzymes, and the killing of vegetative '^11 almost coincide. In consequence, it is to be expected, that rate of t £ bJ n ^ 1'la^ . 0x tbe sausages, and final .temperature attained will play a role for T arcn dUTinS and a:?ter processing. So samples were taken of rmtnn^ ^ pe3/ f s a ^ aC f ° n different stages of processing under practical con- For a i£Cu0T an? ckirins st°rin£ o.s well for analyzing the content of starch nxperiinenos the homogenization was carefully accomplished and, besides, 3Cie n f0ia each sta£e and n^ :ed* The weight of potato flour etc. f theJfno1® lot °i sausage, and the shrinkage at each stage was e m b ^ Gaicuinting the starch content on an equal basis. 38 lots were examined, uhe results 01 which sure summarized in Table 2. In table 2 also the " ~°i • fi f£i °3 °£ the sausages was tentatively determined according uo the metnoa ox hills biu-cer-ochudel. modified by 1 'yrbiick 2 ) Table 2 Changes of starch content during processing and storage of various lands of sausage products. idU .data are, .calculated on a .fresh (raw) weight bas-j.g. Temo. in core means temperature in core at the end of the smoking or cooking period. Finished means cooked, cooled in a shower-bath (except Nos. 31-32) and stored, over niaht m the cooler. Storage temperature was 6-10°C throughout, unless otherwise stated. Remarks of processing: The products Hos..,lr£6 are emulsion sausages, to which 4-^§ % potato flour have been added (rath the exception of Ho. 4), calculated on a fresh weight basis. According to a Swedish law 5 % potato flour is allowed in the finished product. The products Nos. ,1-4 are finely chopped fresh sausages as opposed to the English ana American types of pork sausage, which are usually coarsely chopped. In the S'gUoage Po*. 4 3a % cooked potatoes are added instead of potato flour. Meat ingre— ^lenoo. poih, veal and beef in wos. 1-3, pork and beef in No. 4* Content of protein is about b—10 g, fat 20-25 %, water 60-62 %. ~s*' .£re finely chopped, smoked and, cooked sausages containing pork, beef, and sometimes veal (as e.g. in Wieners). Bologna 2nd and 3rd quality and Luncheon ausage - quality also contained hearts. Unless otherwise stated, the smoking lasted between l-g- axnd 2 hrsj smoking temperature was 60-70°C. When smoking Wieners A?r. Y;as applied at the end of the period. Cooking time varied between 10 min* Uieners) and 1 hr (wide Bologna). Cooking temperature was kept between 75— 80°C. nen bbe temperature in the core of the sausage had attained at least 70°C at the end ox the cooking period. Content of protein in these sausages is about 10 £at 25 %9 water 55-^0 %. xios. 27-^30_jjjg..smoked but not cooked, coarsely chopped sausages, containing beef and pork. Content of water about 50 %. 31-33 are cooked but not smoked products constituting of a mixture of 2 parts cooked meats (beef, pork, hearts, lungs, kidneys) and 1 part cooked Pearl barley ea.ch kind separately cooked. : * 3. The Liver Pastes (Nos. 34-36) contained 40 % pig liver and 40 % pork. They were cooked for 2y hrs at 85 G in moulds holding 2| kg. No. '37 ----and-- ^33 -----------Qcontained J l 44 % pig bloody 10 % syrup, O.X4U.and /CO20 /o% rye flour.1 J . U U T * Them u ö c i u . ö d , g e was cooked in horse casing s (dian. 70 mm and wider) for 21/4 hrs at 20°C, the Black Pudding was cooked for 2 3/4 hrs at 100 C in cylindric moulds (diaan. 125 mm) holding 3 kg. The diameter of the sausages os. 5-9 was; 65 mm; Nos. 10-11 and 14-15: 52 mm; Nos. 12-13: 43-46 mm; Nos. 16-20; 32-35 mm; Nos. 21-22: 21-23 mm; Nos. 23-24: 20 mn; Nos. 25-26: 18-20 mm; Nos. 27-28: 65 and 50 mm; Nos. 29-30: 32-37 mm* Nos. 31-32: 38 nun and wider. The length of the sausages Nos. 16-20 was: 15 3 ■Tos. 21-22: 19 cm; Nos. 23-24: 15 cm; Nos. 25-26: 6 cm; Nos. 27-28: 40 and 60 cm; Nos. 29-32: 15 I ; Reduction Lot Product Stage of processing Starch \ power, cal— No, content,' culated as % i Vo malvóse 1 --- •*---- ----------- !■ 1 Fresh Sausage (Ra flaskkorv) fresh _ 3.3 | 1.3 pH of sausage: 5.3; 5.4; and 5.0 stored 2 days in brinex 3.4 j 0.9 respectively ......si 3q 1 1 it it 3.4 0.3 - V j 2 Fresh Sausage xresh 3.4 j 1*4 stored 1 day (dry) , 3*3 1 1.4 " 1 ” in brine-'1'' 3.3 \ 0.3 3 Fresh Sausage fresh 3.2 1.2 stored. 1 day (dry) » 3.1 1.2 11 1 " in brine30“' 3.1 Í 0.8 •... ------ 4 Potato Sausage, fresh (Farmlands- fresh 4.9 2.3 korv) stored 1 day in brineX 2.7 2.4 pH of sausage: 6.0; 6.0; and 5.9 11 2 days 11 11 2.8 2.1 respectively - ------ — • 5 Bologna, wide (Kokfc medwurst) fresh 3.8 1.3 smoked 3.6 1.7 . finished 2.5 1.5 stored 7 days 2.1 2.1 i 6 Bologna, vn.de fresh 3.0 1.8 smoked 3.0 1.6 Srn.oM.ns N tae: 125 rd,u „ . “ [temp, m core: 54 00 finished 0.5 3.4 stored 7 days . Q .3. 3 .2 7 Bologna, wide fresh 4.1 1.8 smoked 3.0 i 'time: 120 min. 1.9 Smoking 5 x o„ finished 3.0 [temp, .in core: 52 G 2.4 stored 7 days 9 #oA 2.1 cv 0 Bologna, wide fresh 3.8 1.3 smoked c; i . (time: 120 min. 3.3 1.2 finished 2.7 n° ¡temp, in core: 55°C 1.3 stored 7 days 2.0 2.2 » « t o .
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